Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.

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Pork tenderloin is great on the grill. Just be sure to tie in the ends so they don't dry out before the thicker center is cooked. Letting it sit for several minutes before cutting keeps the juices where you want them: in your tenderloin.

Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.

This is a reasonably light (but filling) salad-as-meal, with all the parts playing beautifully off of each other. For a spicier salad, use a full serrano or some other hot pepper, but don't use too much or you'll overpower the dressing.

This is really a fricassee (creamed chicken with the bone in) with some available-in-winter vegetables concealed in ivory splendor in the ivory sauce. Unusual and very good.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Chawanmushi is a traditional Japanese appetizer of egg custard that’s steamed in a teacup and is flavored with soy sauce, sake and dashi. It can be eaten hot or cold.
This recipe was featured in Root Source: Pumpkin. It comes from Noob Cook.